Phil Vickery: Celebrate National Baking week with this tangy, zesty cake!
- Serves 12
- Preparation time: 20 minutes
- Baking time: 50-60 minutes
Ingredients
225g butter, very soft
4 large eggs, beaten
397g can condensed Milk
50g ground almonds
Finely grated zest and juice of a lemon
225g self-raising flour
1tsp baking powder
1tbsp poppy seeds
Syrup:
Juice of 3 large lemons
100g icing sugar
Icing:
2tbsp lemon juice
100g (4oz) icing sugar
Preparation
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Grease and base line a 20cm (8in) spring form cake tin.
Place all the cake ingredients into a large bowl and beat using an electric hand whisk until just smooth and pale.
Pour into the prepared cake tin and bake for 55-65 minutes until a skewer comes out clean when inserted into the middle of the cake.
Make the syrup by warming together the lemon juice and icing sugar then whilst the cake is still warm, make holes all over it with a skewer and gradually spoon over the syrup, allowing it to sink into the cake. Leave to cool in the tin.
Make the icing: add the lemon juice gradually to the icing sugar until you have a thick pouring consistency. When the cake is cool, transfer to a serving plate and drizzle over the lemon icing.
Copyright Phil Vickery
October 2009